Hearty, satisfying, and downright delicious, this side dish is destined to become one of your staples.

Kale, Fennel, and White Bean Gratin

Serves 6

1 tablespoon olive oil
1/2 cup diced pancetta (can substitute applewood-smoked bacon; omit for vegetarians)
1 small fennel bulb, diced, about 1 1/3 cups
1 carrot, small dice
1/2 yellow onion, small dice
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely minced
1/2 teaspoon fresh thyme, finely minced
1 large bunch Lacinato kale, rinsed and still wet, medium chopped
1/2 lemon, zest and juice
3 cups rinsed, cooked white beans
1/2 cup Parmesan, grated
1 cup heavy cream
salt and pepper to taste

Topping

1/2 cup breadcrumbs
1 tablespoon fresh Italian parsley
1 garlic clove, finely minced
1/3 cup grated Parmesan
2 tablespoons olive oil

Directions

1. Preheat oven to 375° an hour before serving. In a large skillet over medium temperature, toss pancetta (or bacon) with olive oil and cook until brown. Remove with a slotted spoon and set aside. Lower heat slightly and add diced fennel to the oil with a pinch of salt and grating of pepper. Toss and stir for 15 minutes. Do not allow it to brown very much. 

2. Add carrot and onion, toss and continue to sauté over low temperature to soften for an additional 10 minutes. Toss in rosemary, thyme, and kale. Regulate heat so kale wilts. After 5 minutes, add lemon zest and juice. Taste for salt and pepper. Cook until kale is tender, about 15 minutes. Stir to keep it from browning.

3. Off the heat, add the beans, Parmesan, and cream. Taste again for salt and pepper. Pour into a rectangular casserole dish. (At this point, the dish can be held at room temperature for up to four hours without baking. Add the topping just before baking.)

Topping

1. Mix breadcrumbs, parsley, garlic, and Parmesan in a small bowl. Distribute evenly over the top of the casserole dish. Drizzle with olive oil and immediately bake for 30 to 45 minutes until bubbly and the topping is browned. Let rest for 5 to 10 minutes before serving.